Carne a La Llanera

Ingredients

Veal

4 pounds, cut into large pieces

Beer

1 cup

Garlic

4 cloves, minced

Onions

2 medium, chopped

Scallions

1/2 cup, chopped

Coriander

1/4 cup, chopped (fresh or dried)

Salt

1 tablespoon

Olive oil

2 tablespoons (for grilling)

Instructions

1. Begin by cleaning the veal and cutting it into large, manageable pieces.
2. In a large mixing bowl, prepare the marinade by combining the beer, minced garlic, chopped onions, scallions, coriander, and salt. Mix thoroughly to ensure even distribution of flavors.
3. Place the veal pieces in the marinade, making sure they are well-coated. Cover and let the meat marinate in the refrigerator for at least 2 hours, or overnight for enhanced flavor.
4. Prepare your grill, ensuring it's set up for low heat cooking. If using charcoal, allow it to burn down until the coals are glowing and covered in ash.
5. Remove the veal from the marinade, reserving the marinade for basting. Brush the grill grates with olive oil to prevent sticking.
6. Place the veal on the grill and cook over low heat for about 3 hours, turning the meat every 30 minutes. Use the reserved marinade to baste the meat and keep it moist.
7. Once the veal is cooked through and has developed a beautiful smoky crust, remove it from the grill. Allow it to rest for 10-15 minutes before slicing and serving.